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Walking Dead Food Adventure & Zombie Dogz at Horror Hound Weekend

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‘Juan of the Dead’ Zombie Dog

Here is something you will not see anywhere else.  The Big Ragu and Crew had a VIP experience at last weekend’s Horror Hound convention in Sharonville.  We had a Food Adventure with Merle & Daryl Dixon from The Walking Dead (Norman Reedus and Michael Rooker)!  Featured along with the Cast of the Walking Dead and many celebrities was a Dayton’s own,  Zombie Dogz.  Typically a food truck, it was a little different this time for the gourmet hot dog masters.   They operated out of a catering booth inside the convention center.     Owners of  Zombie Dogz,  Lee and David VanArtsdalen and Horror Hound Magazine’s Eric Crowley personally invited us to the event and set us up for an unforgettable Food Adventure.

The Big Ragu and Crew shared some iconic Dayton foods with the celebrities:

We had a Zombie Dog with a Reservoir Dog.  That’s right, we dined and joked with Michael Madsen.  Michael was a great sport, and he didn’t carve our ear off.   He shared some good Hollywood stories and laughs with us.  We also learned he was telling other celebrities about his time with us and the Zombie Dogz.

Legendary horror film director John Carpenter also enjoyed one of Dayton’s Zombie Dogz with us, while he was wearing some pretty sweet black velvet sweat pants.  It was almost as scary as his film “Halloween.”   Meeting this giant of the film industry was priceless.

We gave a hungry Twisted Sister Frontman Dee Snider some Mikesell’s Good n Hot Potato chips.  In fact, the whole cast of his show “Holliston” shared the bag.  What does Dee wanna do with his chips?  ‘He wants them hot, HOT !’   This Celebrity Apprentice star loved the taste of Mikesells, and we were not ‘fired’ in the boardroom.

Dee Snider from Twisted Sister & Celeb Apprentice loves Mikesells Chips

The star of the scary Candyman movies Tony Todd, loved the box of Esther Price Candies we gave him.   He enjoyed them so much, he gave us a high five the next day.   Even movie stars like the Candyman love Esther Price Candies !

Remember the classic 60’s TV show The Munsters?  Well, we ate Muenster cheese with Eddie Munster, thanks to Murray’s Cheese from Kroger in Centerville.  Eddie, played by Butch Patrick, appreciated it so much, he signed a photo for us!

The  Big Ragu and Crew ate lunch with Bengals Defensive Tackle Domata Peko .  We enjoyed some LaRosa’s Pizza while sitting with his family.  Domata is one of the nicest guys you will ever meet.  He is also a horror movie fan like us,  and was excited to meet the various celebs.

Where else can you see this kind of stuff?  Only here, only Food Adventures and Dayton Most Metro.  Often imitated, never duplicated.

The Big Ragu also shared French Bread and Perrier Sparkling Mineral Water with 80’s babe Diane Franklin from the movie “Better Off Dead.”  If you saw the movie, you get the significance of the food items, ‘and to drink…. Peru’ .  These days Diane is promoting her new book “Diane Franklin: The Excellent Adventures of the Last American, French-Exchange Babe of the 80s.”  You can buy the book here on Amazon.com.

We hung out with other famous horror actors including Lew Temple, Sid Haig, Tom Savini,  Irwin Keyes, Robert Mukes and many other costumed monsters.  The original car from the movie Christine was there, we wanted to take it to the Root Beer Stande Drive in but she turned us down.  Special mention to our friends at S.T.A.R.S Cincinnati, a costumed fan group of the movie “Resident Evil.”  They do charity appearances and their slogan is “We kill zombies for charity.”  Speaking of Zombies….

The “Calling in Dead” Zombie Dog has Mac N Cheese on top

About Zombie Dogz:

Have you tried a Zombie Dog?  These hot dogs are so big, that they almost look like kielbasa sausages.  The menu at Zombie Dogz is pretty simple.  It all starts with large, juicy all beef hot dog.    The hot dog is placed into a wonderful sandwich roll, strong enough to hold the hot dog and ingredients intact.  What makes a zombie dog special is the choice of toppings.  Each Zombie Dog has a creative name based on those toppings.  The menu is constantly evolving with new creations, but The Big Ragu and Hungry Jax ate these hot dogs all weekend and want to share our favorites.

Zombe’ Grande – The all beef hot dog is topped with cheese queso sauce, lettuce, cilantro sour cream, jalapeno bacon bits and crushed corn chips.  The mix of the cheese sauce and crushed corn chips are a gooey, tasty combination that won us over.  This was definitely one of our favorites

Juan of the Dead – An all beef frank topped with Swiss cheese, homemade bbq pulled pork, sweet and tangy mustard and pickles.  The pulled pork and pickles really make this gourmet hot dog.  The Big Ragu say this is a must eat!

The Nibbler – This time they wrap the hot dog in bacon, then smother it in spicy chili.  The zombie dog is then topped off with diced red onion, sweet & tangy mustard, and shredded muenster cheese.  This one really woke up our taste buds and is a Food Adventure in your mouth.

Owners Dave and Lee VanArtsdalen of Zombie Dogz, with Co-founder/Marketer Michael Whitaker

Calling in Dead  – This over the top creation tops the hot dog with homemade mac n cheese.  The creamy mac n cheese is cooked in truffle oil for a magnificent flavor.  The final touch in this hot dog is a sprinkle of truffle salt and cracker crumbs.  This hot dog was so rich, we could hardly finish it.  It packed a powerful punch on our appetites, but we couldn’t stop eating it.

Brain Daddy – This was the most Caribbean style hot dog that we tried.  The all beef dog is topped with slow roasted mango habanero pulled pork.  It was also topped with pineapple-cherry salsa.  The final dash of white and black sesame seeds finishes this masterpiece.  This gourmet dog promises to have your taste buds dancing the mambo.

The Horror Hound Weekend was incredible. We got to meet Dayton horror film makers like our pals from Concept Media Films.  We even bought a couple of their Dayton-made DVD’s!  Meanwhile The Big Ragu was distracted by the Jersey girls over at GorgeousAndGory.com.  Supporting local people and making new Food Adventure fans seemed to sum up this fantastic experience.

This Zombie Dog is called “The Nibbler”

Miami Valley foodies should keep their eye open for events featuring the Zombie Dogz Food Truck and their unique creations.  The hot dogs will satisfy your hunger at the not so bad price of $6.50 per dog.  There are even have veggie dog options.  Want to catch Zombie Dogz Food Truck’s next event?  Then visit Dayton’s Crafty-Con on April 5th.  The event will be held from 5pm to 11pm at the Yellow Cab Building on 700 East 4th St.   Tell the zombies that The Big Ragu sent you !

 

Feel free to comment on the Zombie Dogz Food Truck below.  Also share any thoughts about Horror Hound Weekend as well.

“Like” Food Adventures on Facebook by clicking here, unless you are scared of zombies and good times.

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The Food Adventures Crew Discover Great Italian Tastes at Arthur’s

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Delicious Shrimp Scampi Dinner at Arthur’s

Good pasta, pizza and more is what ‘wowed’ us at Arthur’s Restaurant.   This Italian eatery is located in a spot that has housed many restaurants,   Heck, we remember when this building  at 5900 Bigger Road was a Pizza Hut in the 70’s.   We hope it breaks the trend and becomes a mainstay.  Arthur’s came with glowing recommendations from many friends, so we knew this locally owned restaurant deserved a spot on our Food Adventure hit list.  We checked it out over and over, and we have never had a bad meal.  Maybe that is because the chef, Louie, has been cooking for 33 years.  He even spent 2 years in Italy, and 8 years in New York City honing his skills in various kitchens.   The waitress we typically have for dinner is experienced, friendly and couldn’t be more helpful.   She is a star.  The lunch staff is attentive and always has some suggestions.

Manicotti, Baked to Perfection

So, you gotta try their food, but where to start?  How about the Calamari appetizer?  It is lightly fried and full of great seafood flavor.  Share it with a friend and you will devour it in no time like we did.  May we also suggest the Mussels in garlic wine sauce?  We are talking Italian old school here.   Another appetizer that you do not see many places in Ohio is Steamed Clams.  Catch them if they are in season!

Many of the entrees come with a salad, and the house Italian dressing is our favorite.  Then there are the rolls.  These lovehandle causing little bites are irresistible.  They are a cross between bread and a crescent roll, and are lightly dusted with butter and Parmesan cheese on top.  Try and use your willpower, but it is futile, you will ask for more rolls.  Let the battle of the bread begin.

Let’s talk pasta.  If you love  gourmet flavors and pasta dishes.  At Arthur’s, he would suggest a winning entree of Shrimp Scampi.  Large, garlic infused shrimp are perfectly sauteed and placed over linguini.  The sauce is delicate with hints of butter, lemon, Parmesan cheese, basil and oregano.  This dish is more than a few forkfulls, and may have you taking a to-go container.

Arthur’s Pizza: Magnifico !

The Big Ragu prefers the more traditional, tomato based or marinara sauce dishes.  He found a favorite as well.  It is the Manicotti dinner, which is simply exquisite.  The entree is filling, yet one of the lighter tasting manicotti recipes that we have experienced.  Served piping hot, these ricotta stuffed shells were baked and sauced with a light marinara.   The finishing touch is covering in the manicotti with mozzarella cheese.

Two other specialties that we enjoy at Arthur’s are their Pizza and their Stuffed Rolls.   Filling and cheesy on both counts.  From the homemade crust, to the fresh ingredients, they have these menu items down pat.  The pizzas are plentiful and they aren’t stingy on toppings.  The same goes for the magnificent and large stuffed  rolls.  These picture perfect delights were eye-opening good.

Don’t forget their sandwiches!  Arthur’s has one of the best Eggplant Parmesan Subs that we have ever eaten.  The combination of the fresh bread, sauce, eggplant and cheese is a wonderland of taste.  The sub will put a dent in your hunger, but not your wallet at $7.99.  It even comes with a side salad or potato.

Want more to “mangia” (that means eat for you non-Italians)?  There is a dessert at Arthur’s that is an absolute ‘must mangia.’  It is the homemade Tiramisu.  Sliced like a pie, the taste is exceptional.  The ladyfingers soaked in coffee liqueur matches the silky, whipped pudding foundation perfectly.   If you miss getting a piece of this, we will have to call Tony Soprano on you.

Again, we share with you another little known jewel of the Miami Valley food scene.  Locally owned with pride, Arthur’s is yet another place that keeps us “Foodies in our Forties.”   On a side note, the same people who own Arthur’s own Palermo’s Restaurant on S. Dixie Drive.  We only touched on the menu here, but other signature dishes include soups, open-faced seafood sandwiches and calzones.  Arthur’s will also cater any event at 10% off the menu pricing.

If you have not yet visited Arthur’s, swing by for a $6.99 lunch deal.  For that price you can keep coming back and trying various menu items.   The dinner prices are reasonable, especially compared to other restaurants.   Take advantage of their early bird special of buy one get one 1/2 off when you eat from 2pm-5:30pm.   The dining room is casual, yet a perfect place to take a date for a romantic dinner.  We were very impressed with what Arthur’s had to offer, and plan to come back many times.   They do not have a website or Facebook page, so you will have to check them out in person.  Take your own little private Food Adventure  to Arthur’s and give this place a try.  You just may see us in the dining room, eating like kings and practicing some off-color, Italian hand gestures !

Have you been to Arthur’s?  If so, what were your thoughts on their menu?  Please comment below and browse our photos from our Food Adventures to Arthur’s.

Are you a Facebook Foodie?  Then”like” Food Adventures Facebook by clicking HERE !

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Rivertown Edges Mt. Carmel Brewery in the “Thrilla in Waynesvilla”

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Jason Roeper, Owner of Rivertown Brewery, Celebrates his Victory

A packed house Wednesday night at Stone House Tavern in Waynesville saw Rivertown Brewery beat Mt. Carmel Brewery by majority decision, 3 rounds to 2.   The “Thrilla in Waynesvilla” Food Adventure event was a beer tasting, menu pairing and one of a kind event.  Attendees tasted beers and voted for their favorites as Mt. Carmel and Rivertown slugged it out for the championship and bragging rights.  The brew battle was heated, and a great time was had by all.  Congratulations to Jason Roeper, owner and brewmaster of Rivertown Brewery.   Special thanks to Patrick Clark from Mt. Carmel brewery, who presented some fantastic beers in the throwdown.  Dan Apolito and Mike Fullenkamp of  Stone House Tavern hosted the epic showdown with their stellar staff.   Special shout out to Aja Delaney, our lovely ring girl.   Great local beer and delicious menu samples capped a wonderful,  SOLD OUT Food Adventure!  Food Adventures will have the full story and many more photos in a Friday feature on DaytonMostMetro.com !  STAY TUNED TOMORROW FOR THE BIG STORY AND MORE DETAILS !

Follow the best food action in Dayton on Food Adventures’ Twiter Account !

Saying Goodbye to an Old Friend

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End of an Era: The Grub Steak

All good things must come to an end.  In this week’s Food Adventure installment, our crew bids farewell to a Dayton institution, the Grub Steak.  On Saturday, Feb 23rd the restaurant on Alex Rd in West Carrollton will serve its last meal.   Started by Joe Bissett 50 years ago, steaks, seafood and ribs have been a hallmark of this classic supper club, whose original location was on North Main Street in Dayton.   Food Adventures had to say goodbye to this old friend of the Miami Valley and visit the legendary menu one last time.  In the 70’s we ate there as kids in our “toughskin” pants and wide collared shirts. In the 80’s we impressed high school dance dates with the Grub Steak’s elegant dinners.  In the 90’s and beyond we visited the restaurant through its changes and moves to State Route 35 and West Carrollton.  It is now down to the final plate. But before it ends, lets remember how it started.

Grub Steak founder, Joe Bissett in the 1980’s

MEMORIES ON MAIN STREET

In 1963 Joe Bissett opened up a small restaurant and bar at 1410 N. Main St.   With his chef Ray, Joe soon invented a new way to eat ribs, called “Royal Ribs.”   They are small slabs of boneless pork loin on wooden skewers.   Originally, in the 1960’s The Grub Steak charged $1.50 for a complete Royal Rib Dinner.  Soon they were the largest pork tenderloin user in Ohio.   Of course, The Grub Steak was also known for steaks, which were hand cut by the kitchen staff.   Various favorite steaks included the NY Strip, Prime Rib, Filet Mignon, T-Bone, The Hotel Steak (sirloin), and the huge Kansas City Sirloin.   In the 80’s things were changing and the Royal Ribs Dinner now cost $4.95.  The restaurant needed more seating so an addition was built onto the restaurant.  The construction also included a courtyard and business was booming.  Over the years, Joe Bissett became a local legend.   He was an avid golfer, and manged the restaurant until his passing in 1994.

Former owner and Joe’s daughter, Dawn Bissett, sat down with The Big Ragu this week to reminisce about her experiences at this  iconic restaurant.   She recalls customers celebrating countless birthday parties, anniversaries and engagements  inside the doors of the Grub Steak.  Dawn started working at the coat check room, and eventually worked her way up through the ranks to managing the restaurant at North Main St. and on The Grub Steak II on State Route 35.   She recalls the North Main Street bar constantly bustling with regulars and restaurant staff preparing drinks.  Dawn explained, “My fondest memories are the wonderful customers and the many staff members I met over the decades.”  She said loyal customers and lifetime employees became family to her.  We were lucky enough that Dawn shared some of her private family Grub Steak photos with us for this Food Adventure article.  Please browse the photo album below to see these true blasts from the past.  In 1998, Fred and Sheila Fieberger took ownership of the Grub Steak, and eventually moved the restaurant south to West Carrollton in 2008.

The Creamy Peppercorn Dressing is homemade

GRUB STEAK LOCATION IN WEST CARROLLTON
For the past few years, Fred and Sheila have brought Grub Steak specialties to a whole new generation.  From homemade bread, to the incredible salad dressings, they stayed true to the original menu.  Today the Grub Steak is managed by Heather Wimberly, their daughter who has been dealing with huge crowds in the closing days of the restaurant.   Heather and her wonderful staff took the time to host The Food Adventure Crew this week, and for that we are very appreciative.  Make sure you get to the West Carrollton location by Sat Feb 23rd, for one last memorable dinner.

LAST CHANCE TO GET SOME GRUB – WHAT ARE YOU GONNA ORDER?

You have a few more days to get your last bite at the Grub Steak, and if you do we recommend these classic trademark dishes and sides.    Looking for an appetizer?  Go traditional with the cocktail shrimp, served chilled.  Nothing beats these succulent bites in a classic setting.  Also, realize that you are in a restaurant that makes their own salad dressings.  In fact, they are so popular, they are for sale in pints.   We recommend you get a salad with the creamy peppercorn dressing.  It is simply fantastic, and our favorite.  Big Ragu has loved this dressing since his childhood, and even more today.  He has not tasted anything remotely close to this unchanged recipe.  One of the highlights of our meal was the homemade dinner rolls served piping hot and with a side of butter that would make Paula Deen proud.

For an entree you can’t go wrong with any steak on the menu, but we would suggest the Hotel Steak & Royal Ribs Combo.  The Hotel Steak has virtually no fat on it and we would suggest you get it butterflied.  The flavor of the steak is amazing and will bring a smile to your face.  The accompanying pork loin with four skewers was a familiar sight.  These “royal ribs” were brushed in Grub Steak’s tangy, special barbecue sauce.   The royal ribs were incredible and had us craving more.

The famous “Royal Ribs”

Grub Steak has some great side dishes like the golden fried hash browns.  We would also recommend the stewed tomatoes as a traditional choice that is filling and sweet.  And what about the corn fritters served with maple syrup? They are excellent!    For dessert, fend for yourself because The Food Adventures Crew is about to go into a food coma!

FOOD ADVENTURE MEMORIES

Our childhood memories of The Grub Steak are mainly at the Main Street location which was also near the Upper Crust.  The Big Ragu remembers the dimly lit dining room had a great steakhouse vibe to it.  The place seemed to always be packed.  We recall waiting at the bar with oour parents sipping a kiddie cocktail until a table was available.  It was a fun experience as a child going to this fine dining restaurant, the staff made it seem like a big deal.  The waitresses were from a past era when being a server was a long term career.

On any given night you could see local Dayton Celebrities such as WHIO TV’s Don Wayne,  or none other than Emmet Royer from BHA.  Unfortunately Toby the Dog was not with him.  But still, The Grub Steak was the place to be.

The “Hotel Steak” – served butterflied as we ordered

Summed up, our memories include good food, reasonable prices, and with great service.  It is tough to see The Grub Steak closing.  We saw servers with tears in their eyes, showing appreciation to long time customers.  It was an emotional night.  When places like this disappear, we seem to be left with chains serving similar food.  In Dayton’s tough economic times, unfortunately we are seeing see a lot of struggling mom and pop restaurants.  The Miami Valley needs these establishments for their personality and tie to the community.  Food Adventures exists to share our favorite locally owned restaurants with our fans.  We seek not only to promote our Dayton favorites, but actually spend our dollars there.  But enough of our soapbox.

Thank you to the Fieberger family for being such gracious hosts.  We loved the food, but the dinner was bittersweet, as we know this the end of an era.   And so it goes, with heavy hearts,  we say to this classic local eatery.. “Goodbye Old Friend.”

SHARE YOUR MEMORIES OF THE GRUB STEAK BY LEAVING A COMMENT  BELOW !

For more Food Adventures to local restaurants visit the often imitated, never duplicated Food Adventures on Facebook and “like” us HERE !

*Please note the Grub Steak is for sale.  Call the restaurant at (937) 276.4193 to discuss further*
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What About Kabab?

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Tabbouleh at House of Kabab

Looking for a unique bite out?  Tired of the same old, same old?  The House of Kabab may be just be the solution!   It is a casual, local eatery that is a change of pace from the norm, and a true Food Adventure.  This mom and pop establishment is owned by a Lebanese family who has brought their menu of Mediterranean food to the Miami Valley.  Located at 298 N. Main St. in Centerville, this restaurant has a menu with some personality.  Also a great place to eat healthy, House of Kabab even has a decent selection of vegetarian options.  There are many exotic choices, but don’t fear! The staff is very accommodating when explaining the menu and house specialties.  Their recommendations are very helpful.

Lamb Shwarma, like a Lebanese Burrito

Through our various visits to House of Kabab, we have some “must eats” of our own.  We have always enjoyed the Hoummos (as they spell it on the menu).  Many of your are familiar with this popular appetizer paste made from chickpeas, lemon juice, herbs and olive oil.  Served with pita triangles, it is the perfect taste bud awakening for the fresh meal to come.  House of Kabab also serves Baba-Ghanoush, which is more than the nickname used in the movie “Wedding Crashers.”  Baba-Ganoush is a puree of eggplant, garlic, and lemon  juice and we would say an acquired taste.  It is topped with olive oil and fresh herbs.  Served cold, the flavor is bold with a slightly bitter finish.  Try this if you are a true Food Adventurer.

Two more items that are fantastic choices at House of Kabab are the Lamb Shwarma and Chicken Shwarma.  These are pita roll sandwiches stuffed with grilled meats.  Think of them as Lebanese burritos.   These tasty treats are also filled with lettuce, parsley, tomatoes, onion and creamy sauces.  The Big Ragu will go on record saying the Chicken Shwarma is his favorite menu item at House of Kabab.

One of the healthy, fresh and terrific side dishes at House of Kabab is the Tabbouleh.  This salad is made with finely chopped parsley, onions, and tomatoes.  The mixture is combined with olive oil and mint.  It is an explosion of flavor in your mouth and each bite releases a hint of lemon juice.   Hungry Jax would recommend this as her favorite menu item.  We really enjoyed this choice.

The Falafel Dinner

Looking for a vegetarian meal?  Food Adventures would recommend the Falafel, served as a sandwich or a dinner.  As some foodies know, falafel is a hush puppy like ball made from a mixture of chick peas and fava beans.   Whether you order it as a sandwich, or as a dinner, the falafel is topped with an amazing creamy, garlic sauce.

One of the hidden gems on the menu is the Tilapia Dinner.   This was a “special of the day” on a couple of our visits, so we took advantage.   This dinner features filets of baked tilapia in creamy garlic sauce and each morsel is absolutely delicious.  This dish is served with white, long grain rice sprinkled with aromatic Lebanese spices.  Is your mouth watering yet?  Do not forget about three dishes that are name sakes of the house.  They are the Shisk Taouk, Lamb Meshwie and Beef Kafta.   These dinners are served as skewers of meat and vegetables, or as we in Ohio call them, shish kabobs.   The slightly differently named Shisk Taouk is the chicken skewer and the Lamb Meshwie is, of course, the lamb option.   The skewered tubes of beef are called Kafta.  You know you can’t go wrong eating skewers of meat and vegetable in a place called House of Kabab.  Another menu highlight is the “Tastes of the Mediterranean Dinner for Two.”  This meal is under $22 and features a tour of the menu, including shwarma, lamb meshwie, taouk, makanek (sausages), sojouk (spicy sausage), and kafta.

Tilapia Dinner served with hoummos, rice and salad

The restaurant also offers a dessert menu with some traditional American cake, mousse and cheesecake choices.  The friendly server will present a dessert tray after your meal, so you can see the desserts up close.  Looking for something a little different for dessert?  Try the Black Forest Gateau.  It is a chocolate cake filled with pineapple mousse.  When is the last time you had some pineapple mousse?  Topped with chocolate whip cream, the Black Forest Gateau tastes great, and is good for sharing.

As Food Adventurers, our niche has always been checking out those unique, family owned places.  House of Kabab is another perfect fit.  It is affordable, fresh and not your everyday, run of the mill menu.  Give this quaint Centerville restaurant a try when you are in the mood for something new or different.  Ask yourself, “What about Kabab?”  Explore what the Mediterranean and Lebanese menu has to offer.  It is more than just a cultural experience, it is simply good food !

Hey Foodie !  Do us a favor and “like” Food Adventures on Facebook for more photos of Dayton’s best.

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The Thrilla in Waynesvilla !! EXCLUSIVE Food Adventure Event at Stone House Tavern

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First there was Muhammad Ali vs Joe Frazier.  Now, there is Mt. Carmel Brewery vs. Rivertown Brewery, being billed as the “Thrilla in Waynesvilla.”   These two brewers will go head to head, toe to toe in an all out Beer Brawl!  This event is PRE-PAY ONLY and will sell out quickly, so get your tickets now !!   This epic beer throwdown, is scheduled for 6pm on Wednesday night February 20th, 2013 at the only venue able to contain the excitement, Stone House Tavern in Waynesville !

Food Adventures along with DaytonMostMetro.com are proud to present this EXCLUSIVE, one of a kind Food Adventure event that promises to be a knockout.  Only 50 tickets will be sold,  and they are only available online.

Here is how it all will go down…

Attendees will be treated to 5 rounds of beer vs. beer and will vote on their favorites.  Each round they will get a taste of 2 beers, one from Mt. Carmel Brewery and one from Rivertown Brewery.  The beers will have a food pairing each round  from the Stone House Tavern menu.   The brewery that wins the most rounds will be declared CHAMPION of the “Thrilla in Waynesvilla.”  The price to this EXCLUSIVE Food Adventure is $25 and that includes gratuity!   This is a one time only main event, and after 50 tickets are sold, they are all gone!  **Note:  PRE-PAY ONLY, NO REFUNDS !

Get your tickets for this one time only, exclusive FOOD ADVENTURE event!

“The Thrilla in Waynesvilla” is a fantastic opportunity to learn from expert brewmasters Patrick Clark and Jason Roeper.  Also, visit with local restaurateur Dan Apolito who is part owner of Stone House Tavern and Archers Tavern.

And who could forget, The Food Adventures Crew will be cornermen for the different breweries!  This throwdown and brew battle promises top be a night of great beers and good food !

So, without further delay, get your tickets here and  “LLLeetts get ready to rumble !”

 

Dessert Alert! Sweet Treats Festival Recap

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A Beautiful Cake from Kinder’s Kupcakes

It was a dessert lovers playground and a chocoholics dream.  We give you Dayton’s first ever “Sweet Treats Festival.”   Held at The Commander Aero Building in Springboro on Sunday January 27th, the event drew a nice crowd on this winter afternoon. There were confectioners, bakers, chefs and restaurateurs.   In fact over 30 vendors participated in the Sweet Treats Festival.   Every vendor booth had samples set out of various “sweet treat” specialties.   Festival goers could browse each display and sample to their heart’s content.  What a  surprise, the “foodies in their forties,”  The Food Adventures Crew tasted treats from each and every booth.   A few days later, the Food Adventurers are out of their sugar comas and here with a recap of the day’s festivities!

You know the old saying “Like a kid in a candy store?”  Well, here you had us BIG kids in a sweets festival which is a dangerous combination.  Sponsored in part by Dayton Most Metro, the festival featured some amazing displays that would have impressed Willy Wonka.

Junebug’s Cupcakes- deliciously decorated treats

Each vendor booth was set up in a circular setting to allow easy flow of the hungry crowd.  There were some many sweets and such talented people.  Below are the festival vendors and our impressions of each company.

  • 3 Leees Cupcakery – Incredible tasting desserts.  Some choices were vegan and gluten free.  Some of the best tasting cupcakes we tried.
  • Aim To Please Home Cooking – Specializing in various unique flavors of delicious rock candy and more.
  • Amy Cakes & Cookies– Some of the tastiest “cake pops” you will have and delicious cupcakes.
  • Baked – The friendly staff served up some very complex cupcake flavors that blew us away.
  • Cake, Hope & Love – Wonderful “chocolate mustaches” were a hit with the kids.  We loved the gorgeous cupcake display with beautiful toppings.
  • Cheryl & Co. – Turning sugar cookies into works of art.  The staff could not have been nicer.
  • Dee Dee’s Gourmet Peanut Brittle – Generous samples of delicious peanut brittle that seemed to melt in your mouth
  • Edible Arrangments – About as healthy as you can get at this festival.  The chocolate covered apples were a nice twist.
  • ele Cake Co – A Dayton Icon whose chocolate covered cake bites are a perfect gift to get your Valentine drooling.

    “Over The Top Productions” had some inventive displays

  • Homemade by Heather– Amazing mini-pies, made just for this festival.  Full sizes on sale for full blown taste!
  • JuneBug’s Cupcakes– Icing decor on these cupcakes were matched by a rich tasting cake.
  • Kilwins – Located at the Greene, this vendor had a huge variety of top notch items including hand dipped caramel/chocolate apples.
  • Kinders Cupcakes – Not only did they have fantastic cupcakes, but their two display cakes were the most gorgeous in the house.
  • LongHorn Steakhouse– Local kitchen chefs have kicked up this restaurant.  They Key Lime cheesecake, apple strudel and chocolate brownies were homemade and not “chain” like.
  • Maria’s Buckeyes– The richest buckeyes ever.  Good eats, nice owner !
  • Moore Dessert Please – Local celebs from “Cupcake Wars” didn’t dissapoint with some mouthwatering cupcake treat.
  • Over The Top Productions–  Arguably the best display of the event. The decor was unique as they specialize in weddings and party events.
  • Sweet By Kristy– Cupcakes with ice cream in the middle. Genius!  One of the most popular items at the event and created a lot of buzz like birthday cake and ice cream all in one.
  • Sweet Eats Bake Shop – Intricately topped cupcakes led to creamy tastes across the board with this baker!
  • Sweet Nothings– Hands down, the best toffee we have ever eaten.  All flavors of the sea salt toffee are addicting!
  • The Rustic Loaf & Patisserie– From the chocolate crunch cake pops, to the cupcakes that looked like royalty.  These bites were eye pleasers and mouth pleasers!

    Cupcake Display from “Cake, Hope & Love”

  • Signature Confections– What can you say about chocolate that sometimes takes 3 days to make?  Unique flavors such as Crown Royal, Khalua, Raspberry Guiness, Chai Tea, and Earl Grey Tea.  The painted pieces of chocolate belong in an art museum if they weren’t so tasty.
  • Two Bears Chocolates – They featured homemade caramels dipped in Boston Stoker’s Highlander Grogg Coffee.  the Big Ragu said it was the best flavored caramel he has ever eaten.  We loved the local twist on taste!
  • Winans Fine Chocolate– Some of the best turtle bark in the world.  We found ourselves overstaying our welcome at the sample dish.

Special thanks to The new Austin Landing Kroger for sponsoring the event.  Other sponsors included Tim Horton’s who provided coffee, while Aquafina supplied free bottled water.

All of the desserts were scrumptious, and with each vendor having numerous desserts.   There were over 100 sweet treats to choose from, and we got our taste buds on almost every delicacy.  Your Food Adventurers had some favorites that stood out from the pack.
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The handpainted Candies from “Signature Confections” were nothing short of amazing

In our humble opinion, here were our picks:
Food Adventure’s Top 5 Favorite Items:
1) The Hazelnut Pistachio Cupcakes from Baked.  We ate way too many of these !
2) White Chocolate Ginger Pistachio Sea Salt Toffee   from Sweet Nothings.  This incredible treat may be purchased at 2nd Street Market and Ghostlight Coffee
3) The Ice Cream Cupcakes from Sweet by Kristy
4) The Hand Painted Chocolates from Signature Confections
5) Red Velvet Pops from RSVP Sweet Treats
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The Big Ragu’s Top 5 Favorite Items:
1) Highlander Grogg Coffee Caramels from Two Bears Chocolates
2) The Baked Apple Strudel with carmel sauce from Longhorn Steakhouse and Chef Bob Medlin
3) Chocolate Carmel Nut Bars from Sweet Eats Bake Shop
4) The Mini-Pecan Pies from Homemade by Heather
5) Hand Pulled Peanut Brittle from Dee Dee’s

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Highlander Grogg Caramels from “Two Bears Chocolates”

As the festival ended, we were stuffed with confections.  We had starved ourselves the whole day in anticipation for the event, and now we were going to sleep well.  From meeting local culinary masters to tasting their masterpieces, The Sweet Treats Festival was a full blown Food Adventure.  From the rich tastes to the sugar rush, the 3 hour event gave everyone more than enough time to get a feel for the desserts of the Dayton area.
In the end, sweet tooths were satisfied and blood glucose levels were raised.  The festival attendees were introduced to many local bakers and chefs for the first time.  From Hazelnut Pistachio Cupcakes to Chocolate Covered Fruit, this first ever Sweet Treats Festival seems to have a promising future for years to come.
Did you get a chance to visit the Sweet Treats Festival ?  If so, please comment below and tell us your favorite treats!  Also, make sure you browse through the nearly 50 photos below.  The view is simply divine…
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Food Adventures Gets Sauced at Woody’s Bar-B-Q + ***$20 Gift Certificate Contest***

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The Ribs at Woody’s Bar-B-Q – Smoked to Perfection

Nothing says Food Adventure like good barbeque.  Lip smackin’, bone suckin’, slathered, sauced or smoked, they have it at Woody’s Bar-B-Q.  Ribs cooked to perfection, mouth-watering brisket, freshly sliced vegetable dishes, and homemade pies a mile high are just some of the treasures available at this restaurant in Beavercreek.  Located at 3321 Dayton Xenia Rd, this family friendly eatery offers a place to bring the whole crew for Southern style meals, without breaking the bank.

The owners know something about Southern food.  Raised in Tennessee around homestyle cooking, Michael and Sharon York moved to Dayton in 1966.  For more than 20 years, Michael developed his skills at a meat processing plant and today he personally smokes every ounce of meat.  Sharon makes every single pie at Woody’s , and  they are masterpieces.   From chocolate peanut butter, to banana creme, the pies are so tall that you need a small ladder to eat them.

Country Fried Steak Dinner – Creamy and Crisp

Technically Woody’s is a franchise, one of only two in Ohio.  But the feel and preparation of food here is about as “mom and pop” as it gets.   Since opening 3 years ago, practically every item has been prepared in-house.  The formula of good food and friendly service works here.  Woody’s is a place where regulars know the polite staff, and where owners mingle with the patrons from time to time.  But make no mistake, the food is the main event here.  The Food Adventure Crew has some killer recommendations to smoke your appetite.

There are a couple of appetizers that we feel are “must eats.”  First the hand sliced, and twice breaded Fried Squash.  This is one unique appetizer that we had never eaten before.  The squash slices are a delicious and different way to start your meal at Woody’s.  Ask for the “special sauce” for dipping instead of the ranch for a true Food Adventure experience (yeah, we know all the secrets).

Beef Brisket – Smoked Slow and Piled High

Another one of a kind appetizer attraction are the popular Smoked Chicken Wings.  The flavor is deep and fulfilling.  These wings are like nothing we have eaten before.   Sure, you can get the wings with  BBQ or hot sauce, but we suggest Cajun style or “Dallas” style which is a mix of sauces.  You will just have to try them for yourself because the taste is tangy, peppered and indescribably good.  Wings are just 65 cents each on Wednesdays.  On Mondays kids eat free and every Sunday is all you can eat chicken and a side for just $8.99.

Now, on to the heavy hitters that will have you speaking with a southern drawl in no time.  Chef House loves good brisket, it is one of her weaknesses.  The Beef Brisket at Woody’s Bar-B-Q is done right.  Smoked slowly out back and sliced up fresh, someone here knows what they are doing.  You can see remnants of the smoke ring throughout the moist, shredded brisket.  Grab a pint of a Great Lakes beer on draft to seal the deal.

Let’s talk pork.  First of all, the Baby Back Ribs are fantastic.  Coated with sweet bbq sauce, as the glaze hits your lips, the taste is a result of hours of wood-fired, smoker expertise.   Even the half slabs of ribs served in the combo plates are big enough to share a bone.  The added bonus is that the rib dinner prices are a few bucks cheaper than at other rib joints.  Rather have your pork pulled?  The Pulled Pork at Woody’s Bar-B-Q literally melts in your mouth.  Prepared by hand, it is succulent and smoky.  Here is where you can experiment with the various table sauces such as Southern Sweet, Carolina, Smokin’ Hot, Tangy Mustard and Carolina Style.  Squirt it and work it.  The Smoked Chicken is also worth mentioning.  It is juicy, tender and full of great flavor.  Not a BBQ fan?  Try the Giant Haddock Fish Sandwich, Fried Shrimp or the Fried Catfish.  The Big Ragu suggests you wash it all down Cincinnati style with a cold Hudepohl Beer on tap or stick with the traditional sweet tea.  Still thirsty?  Try the new Redd’s Apple Ale !

As for the many choices of southern sides, we have tried all of them during our visits.  Our favorites were the Baked Beans, Fried Okra, and Onion Rings.  Woody’s even offers Chili Cheese Fries with up to 3 meat toppings.  The thing to do here is experiment.   Mix and match from the large variety of choices.  We led you to the promiseland, now you gotta find your favorites.  Here are some more tips:  Sunday is All You Can Eat Chicken for only $8.99, Monday Kids Eat Free, and Friday is their special price on Prime Rib dinners.   Woody’s Bar-B-Q has a deep community involvement, so you may see them at various local festivals.  They also have a full catering menu for any event.  Woody’s also has an outdoor patio and from time to time hosts live music and parties there.

Homemade Chocolate Peanut Butter Pie

Being two “foodies in our forties,”  we appreciate the comfortable, casual, laid back atmosphere and great prices.  This is one of those times where we  say “You gotta try this place.”  Bring yourself and your family to Woody’s for an affordable, delicious meal.  Come get sauced, fried, smoked and ‘pie’d’ with the rest of us !

Dayton Most Metro is giving away a $20 gift certificate to one lucky person who comments on this story below.  Your name will be chosen at random and announced on Monday.   Comment  and fill out the form belowfor your chance at some fantastic, free food at Woody’s Bar-B-Q in Beavercreek!

Be sure and “like” Food Adventures on Facebook by clicking HERE !

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Stubbie’s in Vandalia: Beer, Bands and Bites + ***$20 gift Certificate CONTEST***

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Try the Fajita Bites at Stubbies

Our Food Adventures Crew is normally talking about restaurant menus.  In this case, we are talking about a popular Ohio band called “The Menus” who will be performing on Jan 25th at Stubbies Bar .   Located at 722 W. National Road in Vandalia, Stubbie’s is a popular spot to see local bands and cut loose with some libations.  The venue is set up perfectly for live music, seating 200 people with additional standing room for 100 more.  The open atmosphere is casual and has a sports bar feel to it as well.  Who wouldn’t love to “rock out” with some of Dayton’s finest bands while grabbing some good bar food?

Stubbies has a small menu, with some highlights.  We have some Food Adventure suggestions to help you “eat to the beat.”
Our first recommendation is one of the unique appetizers offered by Stubbies called Fajita Bites. These deep fried treats are essentially a small egg roll type wrapper filled with steak, onions, green peppers and gooey cheese.  Think of them as a kicked up version of  pizza rolls.  They are so good, you will be craving more.    Tasting somewhat like a cross between a cheeseteak and a steak fajita, these spicy bites were easily our favorite appetizer at Stubbies.  They are served with dipping sauces of cream cheese and salsa.  We found the cream cheese dip to be the perfect accompaniment.

Pepperoni Thin Crust Pizza

Wings are also a favorite at Stubbies.  Served hot, mild or BBQ, the wings are cooked just right.  For a zesty tang with just a little sting, we suggest the hot flavored wings.  Place your order and relax.  With many TV’s around the bar and dining area, it can be the perfect place to grab some wings while watching your favorite sporting events.

Got  a hungry group at your table?  Stubbies offers thin crust pizza.  Baked in a stone oven to ensure a crunchy crust,  the pie may be topped with any or all of these ingredients: pepperoni, onions, sausage, mushroom, green peppers, banana peppers.  Not a bad pairing with a pitcher of beer.  Stubbies also offers chicken tenders, nachos, and your typical fried appetizers.

The menu is an added benefit, but the big attraction here is great live music and drink specials.  Some of the drink specials include Imports for $2.25 on Wednesdays, $4 pitchers on Thursdays and $4 bombs on Sundays.

The staff is super-friendly.  We especially enjoyed visiting with part owner Dennis Dorko who made us feel right at home.  He told us that Stubbies is part of an upcoming charity event called the “Bud Light Barstool Open” on Saturday Feb 23rd which benefits United Rehabilitation services of Dayton.  You can sign up for the event at Stubbies.  The Bud Light Barstool Open is a fun indoor, miniature golf outing through 9 bars in the North Dayton area.  Teams of four golfers travel from bar to bar completing a total of 9 holes to raise money for children & adults with disabilities.  For 14 years Stubbies has helped sponsor this event, and owners Dennis Dorko and Steve Skinner will continue to support this great cause.

Stubbies in Vandalia on 722 W. National Rd

Make sure you put Stubbies on your concert radar and check out some of the area’s best live bands.  Don’t miss the hugely popular group, “The Menus,” on Friday Night Jan 25th.  The stage setup, comfortable seating, full service bar and food offered, make Stubbies a perfect place to see this gig with some friends.  Want to get your rock fix even sooner?  Visit Stubbies this Saturday for the band Ithika and grab some fajita bites.   Other upcoming bands include: Detrimental on Jan. 26, DJ Ryan on Feb. 1, Bad Mojo on Feb. 2, DC Connection on Feb. 8 and Loudhouse on Feb. 9.

Dont forget to “like” Food Adventures on Facebook by clicking HERE !

WANT TO WIN A $20 GIFT CERTIFICATE TO STUBBIES ??  Use the entry form below and comment below on this article to enter and tell us why you should win or why you love Stubbies.  A winner will be chosen at random on Monday!

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Food Adventures Visits Mikesells Potato Chip Plant + **CONTEST***

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Who wants a case of your favorite hometown potato chip, Mikesells ?  Then check out this story and comment below on why you love Mikesells Potato Chips!  One lucky fan will be chosen at random, GOOD LUCK !

Dayton’s Mikesells Potato Chips are a true local original.  Started in 1910 by DW Mikesell who delivered his potato chips by bike.   The Wright Brothers bicycle shop even repaired his bike so he could stay in business.   Over 100 years later, Mikesells has been the longest continually operating Potato Chip company in the United States.   Mikesells is cemented deep in family owned tradition.  Four generations of the Mikesell family have worked for the organization.   They have various old photos and antiques in the board room as a constant reminder of where they came from and the hard work it took to get there.  Now, in 2012 they will sell over 12 million bags of  potato chips in the United States.  Chip lovers eat their products in Ohio, Indiana, Kentucky, Illinois and more.  The “Good n  Hot” flavored chips have a cult following in the Miami Valley, but the number one seller remains regular Groovy chips.  You may also know they produce pretzels, pork rinds, corn chips, dips and the ever original puffcorn delights.   Over 72 products in various sizes and flavors make up the Mikesell’s family of snack foods.

Mikesells is always evolving and this year is no exception.  They have recently implemented a new packaging look and a new logo.  Be on the lookout for these bags, many which are already in area stores.  The look of the brand has changed but the beloved flavors have not been touched.  Customers can expect the same taste they know and love.

However,  Mikesells released two new flavors in June 2012:

Sweet Chili and Sour Cream: It has a kick of spice, a swirl of sweetness and a touch of sour cream all nestled in a Groovy-style chip.

Tuscan Spice:  A unique flavor with a splash of olive oil, a burst of sun-dried tomato and a hint of rosemary and herbs with 30% less fat than regular chips.

Being lifelong residents of the Miami Valley, The Food Adventure Crew have eaten a few Mikesells Potato Chips in our time.  We love them.   So, when invited for an exclusive tour the potato chip facility with DW Mikesell’s great grandson, Luke Mapp, we jumped at the chance.  What followed was a once in a lifetime Food Adventure to see how a Dayton icon gets its product to the masses.

We toured practically every inch of the state-of-the-art facility on Leo Street in Dayton.  We also harassed more than 130 employees.  We experienced a truly customized and incredible operation.  The process starts with, of course, potatoes.  An 18 wheeler semi-truck  literally pulls into the plant and tilts the load onto a conveyor belt and the process begins.  Each year, 20 million pounds of potatoes are processed through these production lines.

The potatoes are washed and sliced, and then are either cooked in small batches for the “kettle cooked” brands, or in larger quantities for their “regular” chips.  The automated process is supervised and manipulated by workers who ensure the great product that Daytonians love.  The slicer is an amazing piece of machinery that looks like a huge garbage disposal.  It is able to slice 400 pounds of chips in just three minutes.

The chips are then sent through another wash and lead into the deep fryers.  Custom machinery tosses the chips in hot oil so they wont stick together.  The deep fryers are gigantic and as big as a small house.  The chips are then led by conveyor belt through various canals and where they are salted if needed, flavored if it is a seasoned chip.  The product is then weighed sorted into various packages.  The sight is indescribable and Luke Mapp explained the process every step of the way.  After the products are bagged, they are inspected and placed in cases.  There is even a quality control lab where the chemical disposition of the chips are analyzed to ensure consistency.  One of the highlights was when we sampled some fresh reduced fat potato chips right off the assembly line.  It was the best potato chip we had ever eaten.

Talk about Green?  Mikesell’s were Green before Green was cool.  They recycle almost everything and have various steps in their production that re-use boxes and transporting materials.  Truly an environmentally conscious company.  They recycle 130,000 shipping boxes annually.  They also donate 208,000 pounds of potato by-product each year to local farmers for animal feed.  Mikesells also recovers 52,000 pounds of starch annually that is sold to paper mills.

During the tour, The Food Adventures Crew felt proud to be Daytonians and were blown away by the quality product and welcoming atmosphere.  The facility and the process were simply incredible.  They produce 4,000 pounds of potato chips in one hour and typically 6,500 cases of potato chips are produced in an 8 hour shift.  We are told it takes about 10 minutes to create the average Mikesell’s potato chip from start to finish.  So much perfection in so little time.  Also, to guarantee freshness, Mikesell’s  strives to distribute  its products to local retailers in 24 hours or less.

If you have not tried the new flavors of Tuscan Spice and Sweet Chili & Sour Cream, you are missing some fantastic snacks.   Make sure you get your hands on some! Make sure you check out the gallery below for an exclusive behind the scenes look at Mikesells.

Also, fellow Daytonians, next time you celebrate with family or friends, grab some Mikesells Potato Chips to make the party right.  Buy local for freshness, and that unbeatable taste that has been a Dayton tradition for generations.

Special thank you to Director of Marketing Luke, Amy, and Dan for setting up the tour and the coolest Food Adventure we have ever had.  We are grateful! 

Want to be grateful too?  Register below and get a chance to win a case of MIKESELLS POTATO CHIPS – winner will be chosen at random![form 55 “DMM Contest Entry – Generic”]

Visit Food Adventures on FACEBOOK and “like” us by clicking HERE !

CONTEST CLOSED

Congratulations to our winner: Alma Sove!

Five Guys vs. Smashburger: Who’d You Rather?

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The voting is not over this week, you have one more ballot to cast.  Food Adventures asks ‘Who’d you Rather?’  This installment pits two fairly new burger chains against each other, Smashburger versus Five Guys Burgers and Fries.   Both eateries are popular casual dining spots, so this promises to be a tight race.  Please comment below on which one you would rather do, and why !

Here is the opinion of your Food Adventurers:

Hungry Jax’s Vote:  Smashburger

“I like Smashburger’s sandwiches better. I think the Smash fries at Smashburger are tasty.  No hanging chads on this ballot!”

The Big Ragu’s Vote:  Five Guys

“Five Guys burgers taste better and are more filling.  I think pound for pound, you get a better bang for your buck at Five Guys.  I like Smashburger, I just like Five Guys huge burgers better.”

Dearest Food Adventure Fans: Who’d you rather: FIVE GUYS or SMASHBURGER?  Do you like the gourmet options of Smashburger and their smash fries made with rosemary, garlic and olive oil?   Do you prefer the no frills double burgers at Five Guys and their fresh sliced fries made with peanut oil?  Let your voice be heard and comment below !

Become an official fan and “like” Food Adventures on Facebook by clicking HERE !

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BW3 Introduces Breaded Chicken Wings to Dayton Area

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NEW ! Breaded Wings at BW3

Hey Food Adventure fans, we have a tip for you!  For a limited time only, in the Dayton area, Buffalo Wild Wings (formerly BW3) has added a breaded wing option to their menu.  Chef House, Hungry Jax and The Big Ragu took a moment to try them, and we think they are great !  They are a cross between KFC’s hots wings, and BW’3 boneless wings.  Curiously, these wings have only one bone, not only the “drums” but the “flappers” too!  This makes for easy eating.

Breaded wings may be ordered in any sauce, or ordered dry with a side to dip.  Any way you fry them up, we think they are pretty good.   According to Buffalo Wild Wing’s Website, the breaded wings will not be a permanent menu item, and are only available in a few select cities.  Try them out for yourself, and let us know what you think.   May we suggest a large draft beer to help tune up your taste buds, or put out that spicy fire on your tongue.  Are you unfamiliar with Buffalo Wild Wing’s sauces?  Food Adventures recommend the Spicy Garlic, Sweet BBQ or Asian Zing sauces as our three favorites.

If you have tried the breaded wings option at BW3, please comment below and tell us your opinion.

Visit FOOD ADVENTURES on FACEBOOK here and “like” our page !!!

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Kabuki: Colorful Plates, IncredibleTastes

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Sushi is probably one of the most beautiful foods that you will ever eat.  Whether cooked or raw, nothing beats the taste of freshly made sushi.  Chef House, Hungry Jax, The Big Ragu know two types of people, those who love Kabuki Korean & Japanese Restaurant in Centerville, and those who have not been there.  In a small, stand alone building on 848 S. Main St, Kabuki offers up Korean and Japanese specialties with an extensive and inventive menu.  They make great fresh food, and they do it right.

The Rock n Roll Sushi Roll, beautiful and delicious

Jax loves to indulge in the “Rock n Roll” sushi roll.  This colorful display consists of flying fish roe, shrimp tempura, crab, & cream cheese deep fried then topped with three kinds of sauce.  Definitely one of the most flamboyant and tasty dishes you will ever have.  Chef House enjoys the “Boston Roll.”  This is a simple sushi roll combining the tastes of cooked shrimp, lettuce, avocado and cucumber with Japanese mayo sauce.

The Spider Roll at Kabuki Korean and Japanese Restaurant

The Big Ragu would recommend you try the “Spider Roll”, which is made with Soft Shell Crab for an extremely delicate and a rare tasty treat.  Is fresh raw sushi your gig?  If so the Big Ragu would recommend the salmon, tuna or any sashimi listed on their menu.

This restaurant serves miso soup or spicy noodle soup with entrees and sushi dinners.

Kabuki has much more than just sushi or soup. They offer a Japanese Dinner menu with Teriyaki dishes and many more entrees.  Kabuki also features a Korean Menu with noodle specialties and other dinners like Hue Dup Bop.   Sounds like a Hanson song, but instead it is mixed raw fish and vegetables over steamed rice served with Korean sweet & spicy sauce.

The common denominator of the menu items is that they are fresh, tasty, and presented well on your plate.  Every time we have been to Kabuki, the servers were friendly and attentive.  Check out this family owned restaurant for a romantic date, or a fun culinary experience.   It may be a small place in size, but Kabuki delivers big on flavor.  We cannot think of a better place for a true  FOOD ADVENTURE!

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Have  you been  to Kabuki?  Please  share your opinions below !!

 

Food Adventures at Dayton’s Best Chinese Buffets

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Big Ragu at Asian Buffet with a Rice Krispie Tower and Crab Leg on top

Gluttony.  Local Dayton Chinese buffets are the perfect place to feed this deadly sin.  Sure, The Big Ragu and Crew have reformed themselves and would rather visit North China Restaurant or China Cottage.  However, once in a great while, we feel the need to hit the troughs at a local Chinese Buffet.   Where else can you get all-you-can eat General Tso’s Chicken and stir fry green beans next to some pizza?  There are so many Chinese Buffets to choose from, and your Food Adventurers have hit almost all of them.  So let us share with you some of our favorite things about those local places with tin pans, large spoons, and some unidentifiable dishes.

Don’t spread bullcrap at trying to “keep it as healthy as possible” because you are trying to impress a nagging mom of two.  Instead, hit the crab rangoons, and dessert. We have also upset more than one buffet runner and cook by scooping up the last of the coconut shrimp.  This deep fried shrimp dish can be found at many of the buffets, and if you see it, you better make sure you get out of our way.

The Big Ragu goes for the fried shrimp and fish dishes, big surprise, huh?  But the Big Ragu is also known to put raw oysters, mussels, peel and eat shrimp, and crab legs into legendary piles on his plates.  He also shares the love of sushi, and has made many of those chefs earn their money.

Where are some of our favorite spots and their strengths?

Check out this Official Food Adventure Hit List for feasts as massive as the Great Wall of China:

Always Piles of Crab Legs at Asian Buffet

Asian Buffet on Miller Lane in North Dayton:

A huge complex that used to house a Ryan’s Buffet,  is one of our favorites.  First, they are the only buffet that we have been to that does not skimp their crab legs.  For us this is a sign of love.  They pile huge mounds of crab legs on the buffet and keep them coming during the feeding frenzy, when other buffets leave an empty pan of cloudy water.  Asian Buffet also has a pretty decent sushi bar.  We found many choices and they were decorative and true to form.  Someone here is a legit sushi chef.  We also love the hibachi grill offered here.  Pile up your favorite raw meats and vegetables, and watch the kitchen staff stir fry it in your favorite sauce.  Overall this is probably our favorite Chinese buffet in the Dayton area, and we always leave miserably full, yet satisfied.

 

Golden Dragon on 725 in Centerville:

One of our more popular places to overeat, this place is a little pricier than the others, but their overall selection is one of the best.  For some reason, we have seen the most interesting characters at this buffet, maybe it is because of the interesting food.  The Big Ragu loves the whole tilapia dish served in a ginger sauce with scales on and bones in.  Tastes great if you can stomach the appearance.  We load up on Coconut Shrimp here.  Sweet milky goodness, and it tastes pretty fresh.  The huge salad bar is one of the freshest, and also features large peel and eat shrimp.  Another bright spot is that they have raw oysters on the weekends.  We like to visit some of our favorite staff members here including “Cherry” and “Chin.”  Other highlights include a small sushi bar that tends to have raw fish choices,  and a full hibachi grill.  they also have the best stir fried green beans in Dayton.  But beware, sometimes they will substitute the avocado and celery in the sushi with green beans or peppers, which is just wrong.

 

 

Hibachi Grill and Buffet on Stroop Road in Kettering:

Mussels in Cilantro Sauce at Hibachi Grill & Buffet

Another former Ryan’s buffet restaurant this buffet has a few new items that deviate from the norm.  We noticed they have a big more “American” food than the other Chinese Buffets.  We assume it is to appeal to kids.  The main attraction here is the Hibachi Grill with bigger quality meat varieties than other places.   They stir fry your choices right in front of you, and offer homemade sauces to cover your raw choices.  Two other things we really liked here were the hand breaded sole fillets, and the mussels marinated in a cilantro sauce.  In fact, the Big Ragu would say the mussels here are one of the best items he has had on a Chinese Buffet.    This place gets busy and has one of the lower prices of the other buffets, because they do not offer crab legs.

 

Eastern Buffet on State Route 741 in  Moraine:

Crab legs here and butter galore.  They have decent desserts and have recently added a sushi and hibachi area.  The choices are pretty much what you can expect from the other buffets.  Nothing outstanding but a solid original that the other buffets may have copied.

 

China Garden Buffet on Woodman Drive in Kettering and on State Route 73 in Springboro:

The Woodman restaurant was the scene of the famous “Ung Ghaa” episode.   One of the waitresses said “ung ghaa” after watching The Big Ragu get a heaping plate of crab legs.  Needless to say, he was not their favorite table on that night.   The crab shells flew on this Food Adventure.  They have nice decor with some of the paintings looking like HD televisions.  The food is pretty good here and the soft serve ice cream is one of the better things when compared to the other restaurants.  But be careful, if you take the last crab leg in the dish, you may get a raised eyebrow from the staff.  We are pretty sure we earned legendary status on Woodman Drive after our food quantities consumed here.  The Springboro location has some of the lowest prices we have seen for buffets, and is a steal of a deal for food offered.  They have hand breaded fish at the Springboro location, which looks to be tilapia.

 

QQ Hibachi Buffet on Wilmington Pike in Bellbrook:

One of the weaker ones on our list, this restaurant is typical of what you would expect.  If you are in a pinch it will do.  The strong point here is it is a very clean and new environment and their hours seem to be later than other buffets.

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We want to hear your feedback on these buffets!  Have you been to these places?  Is there a good one on the list that we skipped? Please comment below !!

Check out HUNGRY JAX, CHEF HOUSE AND THE BIG RAGU on FACEBOOK and “like” us by clicking HERE !!!

 

Introducing Food Adventures

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Food…. Dayton Food.

Who better to tackle this topic ?

Welcome to FOOD ADVENTURES!  The place for Dayton Foodies.

After generating some Facebook buzz, we were approached by Daytonmostmetro.com to  join them with a featured food blog. We are very excited over the new partnership, and promise to deliver our take on places to eat in the Dayton area. Our goal is an informative, entertaining blog, with a sense of humor.  Whether casual food, formal dining, street food, or festivals, we will leave no plate unturned.

Look for a new blog post every week on Dayton Most Metro!

Together, your humble Food Adventurers will seek out locally owned restaurants, unique places off the beaten path, and even give our slant on some familiar favorites. Whenever we visit a place, we call it a “Food Adventure.” You can expect pictures of each Food Adventure we embark on. You can expect us hugging waiters, posting nostalgic blogs, and emotionally eating our way through life. We are not food critics, we are just two guys that love to eat!

So get ready Daytonmostmetro.com fans, you are about to go on an adventure…..  

 

The Big Ragu destroying a footlong hot dog

Steve “The Big Ragu” Milano:

A lifelong Dayton resident, his early food influence was started by mom and grandparents’ Italian and German/Scottish cooking.  Ragu’s love of food is only matched by his love of sports, travel, karaoke and just needing to be held.  An attention seeking missile, Ragu’s favorite foods include Seafood, Italian Food, and Chinese/Japanese cuisine.  Other hobbies include overeating occasionally and a slight attraction to deep fried menu items.

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FOOD ADVENTURES website – DaytonFoodies.com  We are the one and only, Dayton Foodies.

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